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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This salad actually improves in flavor over time, so you can make it in advance and keep it refrigerated until you are ready to serve it. Serve the salad at room temperature or slightly chilled. I use prewashed baby spinach in the bag from the grocery store because I am lazy. Ingredients:
1 lb pasta |
1/2 cup nonfat chicken broth |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar or 2 tablespoons white wine vinegar |
3 garlic cloves |
1 teaspoon dried basil |
1 teaspoon dried oregano |
4 ounces feta cheese, crumbled |
6 -8 ounces spinach, washed, dried and chopped |
1 cucumber, peeled and chopped |
1/2 small red onion, very thinly sliced |
1 dash fresh ground black pepper |
1 dash salt (optional) |
10 cherry tomatoes, quartered |
Directions:
1. Cook the pasta until al dente.
2. In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.
3. Drain pasta and place in a large bowl.
4. Add broth mixture, feta, spinach, cucumber, and onions, toss well.
5. Season with pepper and salt.
6. Add the tomatoes and toss gently.
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